Raw Vegan Cheesecake

• Crust
• 1 1/2 cups pine nuts
• 1/2 cup dates
• 1/4 cup dried, unsweetened coconut
• 1 pinch sea salt
• Filling
• 3 cups cashews
• 3/4 cup coconut oil
• 3/4 cup agave nectar

1. + Let's start with the filling. Melt the coconut oil until smooth in a saucepan.
2. + Transfer the coconut oil to a blender, where you should then add in the cashews and agave nectar. Spin until smooth, like the consistency of traditional cheesecake.
3. + Next: the crust. In a food processor, put the pine nuts, dates, dried coconut and sea salt. Blend until finely chopped.
4. + Almost there. Let's put it together now. Hand-press the crust into a large pan, or separate cupcake shells. Layer that with the "cheesecake" mixture.0
5. + Place the mini cheesecakes into the freezer to compose themselves. Once hard, dig in!

crust, pine nuts, dates, unsweetened coconut, salt, filling, cashews, coconut oil, nectar

Taken from food52.com/recipes/21062-raw-vegan-cheesecake (may not work)